
by Dana Benner
6
SERVINGS
Ingredients
- 8 cups stock or water
- 2 large garlic cloves, chopped
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups chopped fowl of choice; cook meat prior to using
- 5 medium potatoes, peeled and cubed
- 2 cups spiced rum
- 2 cups green beans, or other vegetables on hand
Directions
- Heat stock in a large pot over medium heat for about 15 minutes.
- Add garlic, onion, carrots, and celery. Reduce heat and simmer for about 15 minutes.
- Add meat, potatoes, and rum. Bring back to boil for about 10 minutes, or until potatoes are tender.
- Reduce heat to medium.
- Add green beans or other vegetables, and reduce the heat to simmer. Allow to simmer for about 20 minutes. This will allow the soup to thicken.
More from Fall Favorites
Fall Recipes Using Bourbon and Apples
Baked Pheasant Recipe with Bacon & Apples
Originally published as “Fall Favorites: Spiced-Rum Fowl Stew” in the November/December 2024 issue of GRIT magazine and regularly vetted for accuracy.
Dana Benner has been writing about all aspects of the outdoors and sustainability for 35 years, with his work appearing in regional and national publications.